i. Biography
In Singapore’s dining trade, Tippling Club is built around progressive cooking, cocktail pairing, and a controlled use of sensory cues. The work associated with Ryan Clift is defined by flavor, aroma, ingredients, and texture, with a science-driven register that treats the plate and the glass as linked parts of service rather than separate programs.
The Route
Kitchen literacy often starts below the pass. In Devizes, Wiltshire, England, Ryan Clift entered the trade as a dishwasher at Bel on the Green, learning the pace, order, and pressure of kitchen work before moving into cookery. The early formation includes The Cave and Noka, where the practical base of his cooking was developed. Progressive restaurant work took a larger stage in 1999, when Ryan Clift assumed the role of Head Chef at Vue de Monde in Australia. The move placed leadership, technique, and modern presentation in the same frame. Since 2008, the chef-owner role at Tippling Club in Singapore has carried that approach into a restaurant known for structured experimentation and dining built around sensory engagement.
The Work Today
Modern food and cocktail pairing is the operating language at Tippling Club, where Ryan Clift continues to lead a program that treats drinks as part of the culinary architecture. The same contemporary approach extends beyond the restaurant through his role as Culinary Director at The Cave in Bali and Noka in Singapore. Sensorium works the border between gastronomy and perception. As Co-Creator of Sensorium, Ryan Clift applies deconstructed gastronomy alongside playfully existential cocktails, using dish and drink as a combined format for taste, aroma, and response.
Signature
Signature cocktails include Forged by Vow.
Recognition
Recognition for Tippling Club and its bar program has come through restaurant and cocktail channels. The restaurant placed 23rd in the San Pellegrino Asia’s 50 Best Restaurant list in 2014. In 2017, Ryan Clift’s work was associated with a 27th position in Asia's 50 Best Restaurants and an 11th position in Asia's 50 Best Bars. The cocktail menu earned a place in the Tales of The Cocktail Spirited Awards Top Ten World’s Best Cocktail Menu in both 2017 and 2018, and Tippling Club was awarded Best International Restaurant Bar at the Tales of the Cocktail’s Spirited Awards in 2017. The through-line is a restaurant practice that joins progressive cooking with cocktail structure, using sensory detail as a working method rather than decoration.
Profile updated July 2026
FAQ
Asked of Ryan
What is Ryan Clift's current position?
Ryan Clift is chef-owner of Tippling Club.
Where did Ryan Clift train or study?
Ryan Clift trained at The Cave and Noka.
What recognition has Ryan Clift received?
Asia's 50 Best Restaurants, 27th position (2017).
